Description
Original starter, tasty both hot and cold.
Ingredients
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Figure
50 g
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Chicken egg
1 piece
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Salt
-
Black pepper
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Olive oil
2 Tbsp
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Garlic
1 tooth
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Red onion
1 piece
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Carrots
1 piece
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Pepper
1 piece
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Tomato
1 piece
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Soy sauce
1 Tbsp
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Vinegar
1 tsp
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Shrimp
100 g
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Green onions
Cooking
Boil the rice according to the instructions on the package.
Cool, add the egg, salt, pepper, mix well.
Preheat the oven to 180C. Baking tray lay a parchment, put the rice, shaping the scones, and bake for about 10-15 minutes. Be guided by your oven.
Onion cut into half rings, carrot and pepper strips, tomato peel, cut into small slices. Crush the garlic. In skillet, heat oil, fry onion and garlic until transparent. Then add carrots and peppers and fry a little. I like my vegetables a little crunchy.
Then add tomato and fry a minute and add the peeled shrimp. Bring to taste, add salt and pepper, add the soy sauce and balsamic vinegar. Then a couple of minutes and remove from heat.
On each biscuit place the vegetables with the shrimp and garnish with green onions. Bon appetit!
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